Foodie Friday - Two Salads Featuring Basil


This week's recipes feature my absolute favorite, favorite herb, ocimum basilicum, or basil. The quintessential smell of summer. ( Want a rush? Bury your nose in a handful of fresh basil, and breathe deeply... oh my.) As a side note, I own a little gem of a book, called The Pesto Manifesto: Recipes for Basil and Beyond; all recipes including basil is some form, including pigs in the blanket (w/pesto) and even cheesecake! (Yes, the author is a basil fanatic after my own heart.. the back cover sports a shot of her playing violin to her huge basil patch, which would be me ...if I played violin.)



3-4 medium summer squash (zucchini, yellow), julienned

2-3 T. fresh basil, chopped

1 small sweet onion, sliced

3-4 T. Parmesan cheese, freshly grated

Toss together.

¼ cup red wine vinegar

¼ cup olive oil

3-4 cloves garlic, minced

½ t. salt

¼ t. pepper

¼ t. sugar

Combine and pour over the salad. Mix and serve.



2 ½ pounds small Yukon Gold potatoes or new potatoes cut into 1/8ths

Vegetable cooking spray

¼ cup lemon juice

4 garlic cloves, minced or 4 cloves roasted garlic

¾ cup chopped fresh basil

1 tablespoon Dijon mustard or Creole mustard

1 teaspoon salt

½ teaspoon freshly ground pepper

2/3 cup olive oil

½ medium size purple or sweet onion, chopped

¾ lb. green beans, steamed

Preheat oven to 475 degrees. Arrange potatoes evenly on a lightly greased pan. Coat with cooking spray. Bake for 20-25 minutes, stirring occasionally or until tender and golden.

Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potato, green beans and onion with ½ cup of vinaigrette.

Option: Garnish with crumbled bacon and tomatoes. Serve on a bed of fresh spinach.

Brought to you by Denise and Yvonne of "Cooking for Real", in Chester County, PA